NO BAKE OREO CHEESECAKE. So easy, and delicious. Bring out the “baker” in you, and show off your “talent” through this simple dessert. Prep is less that 15 minutes, and everybody will rave about it.
OREO CHEESECAKE RECIPE:
I don’t have a big sweet tooth, so you won’t find many dessert recipes on this blog. When I do make something sweet, it needs to be exceptional and worth the calories. That’s why this no-bake Oreo cheesecake earned a spot here. It’s quick to prepare, creamy, chocolatey and delightfully easy to share—perfect for a potluck or family gathering. If you’re tempted to keep extra slices for yourself, I won’t judge, but bringing this to a get-together makes sharing simple and keeps the portion control in check.
NO BAKE OREO CHEESECAKE INGREDIENTS:
1 ready-made Oreo pie crust — I like the convenience and flavor of a pre-made Oreo crust, so I didn’t bother making one from scratch.
Oreo cookies — no exact number is required. Use as many cookies as you like; I list a suggested amount below for the filling and decoration.
Unflavored gelatin — helps the cheesecake set faster and gives it a firmer, easier-to-slice texture.
Vanilla extract — about a teaspoon; add a little more if you love a pronounced vanilla note.
Sugar — adjust to taste. I used 1/2 cup of granulated sugar, which was perfect for me; reduce or increase as you prefer.
NO BAKE OREO CHEESECAKE EASY AND UTTERLY DELICIOUS
Ingredients
- 1 ready-made Oreo pie crust
- 13 Oreos divided (8 for decoration, the rest for the filling)
- 1/2 cup granulated sugar
- 1 box (8 oz) low-fat cream cheese
- 1 packet unflavored gelatin mixed with 1/4 cup warm water
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 4 oz Cool Whip (about half of an 8 oz tub)
Instructions
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Remove the cover from the pie crust and place the crust on a flat surface or plate.
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Crush 5 Oreo cookies and set them aside for topping or decoration.
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In a bowl, beat the cream cheese with the sugar until smooth and lump-free.
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Add the cocoa powder and mix until fully incorporated and evenly colored.
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Dissolve the gelatin in 1/4 cup warm water, stirring until smooth with no lumps. Add the gelatin mixture, vanilla, and the remaining crushed Oreos to the cream cheese mixture. Fold in the Cool Whip until the filling is light and even.
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Pour the cheesecake filling into the prepared Oreo crust, spread evenly, and sprinkle the reserved crushed Oreos over the top. Freeze or refrigerate until set—freezing speeds the process and makes slicing easier.